Potato Soup

Potato Soup

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Kathie Bordelon


I'm originally from West Tennessee and love comfort food, such as this potato soup. Add some Tabasco and my husband, a true Cajun, loves it, too!


★★★★★ 1 vote

15 Min
30 Min
Stove Top


  • 2 Tbsp
  • 2 Tbsp
    all purpose flour
  • 1 c
    onion, chopped
  • 2 can(s)
    chicken broth (14 1/2 oz. cans)
  • 4 c
    potatoes, peeled and cubed
  • 1/2 c
    green onions, sliced
  • 1/8 tsp
  • 1/4 tsp
  • 1 c
  • ·
    tabasco (optional)

How to Make Potato Soup


  1. Melt butter in a Dutch oven over low heat; add flour, stir until smooth. Cook one minute, stirring constantly. Add onion, cook one minute or until onion is tender. Gradually add broth, stirring constantly. Add potatoes and next three ingredients. Bring to boil, cover, reduce heat. Simmer fifteen minutes, stirring occasionally, until potatoes are tender. Stir in milk and heat thoroughly.
  2. The milk can be skim, whole, half and half, or condensed. It just depends on how rich you want the soup. Add several drops of Tabasco for added flavor.

Printable Recipe Card

About Potato Soup

Course/Dish: Cream Soups
Main Ingredient: Potatoes
Regional Style: Southern
Other Tag: Quick & Easy

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